It's fall and time for everything pumpkin. Whenever I bake a pumpkin the extra filling goes into ramekin cups for my wife. This recipe is made with Slenda brown sugar mixture to reduce the carbs.
Ingredients:
2 cups pumpkin puree
1 cup half and half
2 eggs
1/4 cup Splenda brown sugar mixture
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
Mix all the ingredients in your stand mixer. Pour custard into 3 ramekins. Add the dishes to a large deep pan. Carefully add boiling water about an inch up the side of the bowls. Place pan in a 350 degree preheated oven. Bake about 20 minutes until a toothpick inserted in the center comes out clean.
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